January 6, 2015 - Bethlehem, PA — PMCA’s 69th Annual Production Conference will be held at the Lancaster Marriott at Penn Square and Lancaster County Convention Center from Monday, April 13 through Wednesday, April 15, 2015 in Lancaster, PA.
The PMCA conference is recognized worldwide as a premier technical conference with highly skilled and experienced experts leading the presentations. Parts of the program will include live demonstrations and audience sampling.
Monday Morning - April 13, 2015
Basics and Beyond Seminar: Fats and Oils for Confectionery and Snack Products
This year’s Basics and Beyond seminar, a tradition of the Production Conference program for the past sixteen years, will feature the topic of Fats and Oils for Confectionery and Snack Products. The session will begin with a review of raw seeds and their conversion to edible oils. This will be followed by a look at what makes specialty fats “special” along with application and processing issues related to these oils. The session will conclude with a presentation on various high stability oils – their application, strengths and weaknesses. This half day seminar will provide basic information, along with some advanced techniques and new technologies. Presentations from experienced industry professionals will be accompanied by live demonstrations and audience tasting samples.
Session Moderator: Edward Seguine, Consultant, Seguine Cacao
Vegetable Oil Processing - Raw & Intermediate
Andrew Bunger, VP Sales (Americas), Fuji Vegetable Oil Inc.
This presentation will review the processing steps from refining the crude oil to bleaching, hydrogenation and interesterification, both chemical and enzymatic, and the impact this processing has on the finished oil or fat. Accompanying paper authored by Thomas McBrayer, R&D Director, Fuji Vegetable Oil, Inc.
Coating and Filling Fats
Jeffrey B. Fine, Customer Innovation, AarhusKarlshamn USA
Confectionery fats play a dominant role in chocolate confectionery. This presentation will look at what makes coating fats and filling fats special and different from other fats. Distinctions between CBS, CBR and CBE will be explained as will their respective advantages, disadvantages and limitations. The practical concerns of shelf-life, bloom and compatibility will be briefly covered. The unique properties of filling fats will also be discussed, highlighting their interaction with other fats, and the critical role they play in delivering flavor and texture.
High Stability Oils – Function and Applications
Tom Tiffany, Sr. Technical Sales Manager ADM Oils
High stability vegetable oils are gaining greater popularity in the North American Food industry as replacements for partially hydrogenated vegetable oils. This presentation will review the high stability oils that are currently on the market today with information in regards to their physical and chemical properties. Not only can high stability oils be used alone, these oils can be used in blends with other liquid oils, blends with palm and palm fractions, and as components of interesterification. This presentation will review the versatility of using high stability oils in the aforementioned blends and interesterification providing insight into the influence of these oils on the oxidative stability and physical attributes of these blends.
Tuesday Morning - April 14, 2015
The Future is Now
Session Moderator: Rose Potts, Sensory Programs Manager, Blommer Chocolate Company
Regulatory Update for the Confectionery Industry 2015
Laura Shumow, Director of Scientific and Regulatory Affairs, National Confectioners Association
Come hear about the latest federal and local regulatory and policy developments impacting the confectionery industry. Labeling updates include final rules on menu and vending labeling requirements out of FDA, which are likely to impact voluntary front-of-package labeling programs. Increased media attention on sugars and health may lead to new efforts to establish policies focused on reducing the consumption of added sugars, while ingredient safety and food safety concerns remain a priority at FDA this year. Additionally, we are seeing ongoing action on GE/GMO labeling, allergen labeling, Prop 65 lawsuits targeting the candy industry and more.
Protein in Sweet Confection Applications
Tessa Porter, R&D Manager of Product Development, Ferrara Candy Company
Proteins are a hot trend in the food industry due to the gaining awareness of the health benefits of protein in our daily diet. This presentation will briefly review protein in the current snack aisle, outline how different protein sources and qualities can benefit our health and product labels, and discuss how we can incorporate proteins into confectionery formulas through understanding ingredient and processing interactions. Key applications including caramel, nougat, chews, panning, crème, and gummy and jelly technologies will be used to demonstrate various ingredient interactions, processing hurdles, and stability concerns and how to overcome them.
Energy Conservation – A Key Ingredient in Making Chocolate
Eric Bliss, Sr. Engineering Manager, Blommer Chocolate Company
Energy is typically the second largest direct manufacturing cost for confections processors, although many processors don’t consider it a direct cost or even attempt to manage the costs. While most manufacturers manage costs with sourcing strategies, many do not actively manage their energy consumption or actively pursue energy conservation measures. This leaves untapped opportunities to grow profits with minimal investment and minimal risk. This presentation will discuss the process of starting an energy conservation program and key components of a successful program implementation. It will offer practical ideas for immediate energy savings as well as ways to engage your whole organization to focus on energy management.
Using New Sensory Methods to Explore Chocolate and Nuts
Myrna Fossum, Sensory Evaluation Expert
Sensory expert, Myrna Fossum, will host an intimate and interactive presentation that will awaken emotions and senses for participants to fully evaluate food products, in particular chocolate and nuts. Together, the audience will explore the latest research in human perception and gain an understanding about our five senses and the significant impact they have on products when they work in consort. Myrna will look at how retail stores and consumer products alike can rely on holistic sensory methods to satisfy customers and solidify their brands. By analyzing and measuring the taste of chocolate and nuts, the group will discover why the classic combination is winning. The audience will also be treated to a video of consumers and a trained taste panel, evaluating chocolate and nuts.
PMCA Research Committee Update
Eric Schmoyer, R&D Project Manager, Barry Callebaut, USA
PMCA’s Research committee chair will provide an overview of the activities of the committee including current grant in aid Research projects.
PMCA Education and Learning Committee Update
Peter Jamieson, Lead Food Scientist, Atlas Point Technical Services
PMCA’s Education and Learning committee chair will provide a report on the association’s short course program including highlights of recent courses and a look at future offerings.
PMCA Student Outreach Committee Update
Mark Freeman, Vice President of Sales, Shank’s Extracts
PMCA’s Student Outreach committee chair will provide an overview of the activities of the committee including a review of the growth and success of the program and future outlook.
Tuesday Afternoon - April 15, 2015
Sweet and Savory – Snacks Meet Confections
Session Moderator, Reginald Ohlson, retired, Mars, Inc.
The Palate Pleasing Joy of Sweet/Savory/Salty Combinations
Daniel Goldich, Executive Chef, Lancaster Marriott at Penn Square
Chef Goldich will engage attendees in a brief Q&A session surrounding his ingredient choices for the sweet/savory/salty dessert combinations attendees experienced during lunch.
Sweet & Savory Satisfies: A Trendspotter’s Perspective
Victoria Ward, Marketing & Consumer Insights Manager, David Michael & Company
The sweet and savory flavor trend is dominating activity in food and beverage development. This presentation will look at what lies at the root of this growing trend, from its origin to why our bodies crave sweet and savory food combinations. Global products - including confections - that are exemplary of the sweet and savory/salty trend will be explored. As demands simultaneously mount in the areas of better-for-you and indulgence, a snacking paradox arises. The role of millennial consumers’ influence on this trend, and the food industry as a whole, will be discussed.
Salty Snacks for Confections
Nikki Shumansky, Sales Manager, KLN Family Brands
Snack foods are being utilized as a base product in many new sweet & savory confection launches today. This presentation will guide you through the important things to consider as you select the right snack base for your needs. We will examine each of the different types of bases available, and advantages of each. Covered bases will include: Potato Chips, Popcorns, Pretzels, Extruded Items, Pellet Items, Corn Items and more. We will also walk through those important factors to consider & questions to ask when choosing a co-pack partner and kicking off your project.
Considerations for Using Snack Components & Savory Ingredients in Confectionery Operations
Pam Gesford, Staff Scientist – S&R Research, The Hershey Company
There is a growing interest in producing cross over confections which blur that traditional line between snacks and confections using snack components and savory ingredients. Developing these products means using ingredients that are different than what we are used to working with in a traditional sense. This presentation will look at general practices as well as some more specific examples of issues that can arise from using these unusual ingredients or making snack/confection hybrid products.
Wednesday Morning - April 15, 2015
Steven Genzoli, VP Quality Assurance/Research & Development, Ghirardelli Chocolate Company
Addressing the challenges of cocoa beans supply in Côte d’Ivoire.
Louis Koko, Soil Fertility Scientist, CNRA, Cocoa Program, Côte d’Ivoire
To ensure sustainable cocoa production, the actors of the sector have adopted different models to help farmers get access to fertilizer. This paper focuses on the role of fertilizer in yield improvements and securing the supply of cocoa beans in Côte d'Ivoire. The first part highlights the agronomic effectiveness of fertilizer to improve yields of cocoa in research conditions. Based on these findings, we will present key lessons learned from an agricultural impact study on cocoa yield in farmer’s areas. In relation with the two previous studies, the second part will discuss the implications of fertilizer programs for securing the supply of beans. This synergy action can contribute to the revitalization of the Côte d’Ivoire cocoa sector by bringing soil fertility back to the cocoa farms and therefore create a source of welfare for farmers.
Nut Pasteurization Principles & Process Control Measures for Achieving High Food Safety Standards
Mark A. Kline, Staff Scientist, The Hershey Company
Nuts including peanuts and tree nuts, are a low moisture food susceptible to Salmonella contamination. This presentation will focus on three key areas to mitigate Salmonella risk and improve a Food Manufacturer’s nut processing food safety plan. Published industry resources such as guidance documents, recommendations and training opportunities will be reviewed. Process control measures such as best practices, analysis of hazards and identification of critical control points (HACCP) including both pre- and post-processing will be discussed. Principles of pasteurization technologies will be compared and potential risk factors that may impact their effectiveness will be highlighted.
Lecithin – The Natural and Powerful Substance
Peter Fismer, Managing Director, FISMER LECITHIN, GmbH
The subject of IP and labeling issues related to various lecithin types are of growing importance. What is IP and which certificates are needed? This presentation will examine these issues as they relate to Soy, Sunflower and Canola Lecithin. The talk will also cover availability in volume, the differences in application and the origin of these Lecithin types.
Alkalizing Cocoa and Chocolate
Arlen D. Moser - Research and Development Manager, Blommer Chocolate Company
Alkalizing cocoa and chocolate has been around for the past 185 years. Its forms and processes have evolved through the years as equipment and processes have improved. This paper discusses the most common processes of alkalization and how they differ in production and quality impact. Included are the alkalizing ingredients and the physical parameters that influence the final cocoa color and flavor. Additionally, the impact of alkalization upon chocolate and compound and how an alkalized chocolate is different will be shown. Application impact of alkalized cocoa on drinks, desserts, and baked goods will be part of the discussion. This presentation should clarify how different alkalized cocoas and chocolates are produced and why they are chosen.
Robotics -A stronger Foothold in Confectionery
Alex Diaz, Senior Manager – Packaging Systems Engineering, The Hershey Company
Robot-assisted applications have been growing dramatically over the years. No longer are we limited to standard applications such as picking up an object and placing it at a different location. Instead, today’s Robotic Systems, when combined with advances in vision systems, motion controls and computer logic, have led to new horizons. The potential for these new applications will take Robotics from the standard palletizing system to revolutionary applications in the confectionery industry.
Keynote Address Tuesday Evening, April 14, 2015
Our Industry Focus: Rethink, Refresh, Renew
John H. Downs, Jr., President and CEO, National Confectioners Association
Join NCA’s new senior leader for a discussion of the candy industry today. John brings a fresh perspective to the industry after more than 28 years in the global Coca-Cola system. He will outline what he sees as critical issues for the chocolate, gum and candy industry and outline how we can seize the opportunity to tell our story as we guide the industry to a bold and bright future.
Student Outreach Program
PMCA’s Student Outreach Committee, led by Chair Mark Freeman, Shank’s Extracts will once again host students from educational institutions with Food Science, Business, Engineering and related programs, to attend the conference. Students will have the opportunity to interact with industry personnel and enjoy several activities developed specifically for them including an industry plant tour. Students will be introduced by Mr. Freeman prior to the start of the Basics and Beyond program on Monday, April 13th.
Supplier Exhibition
The 2015 Production Conference will once again feature the highly popular supplier exhibition on Monday afternoon from 12:30-5:00pm in Freedom Hall of the Lancaster County Convention Center.
Supplier Exhibition Registrations as of January 15, 2015
AAK
Aasted-North America LLC
ADM Cocoa
ADM/Matsutani LLC
Almond Board of CA
American Chocolate Mould Company
Bainbridge Associates LLC
Baker Perkins
Barry Callebaut
Bell Flavors & Fragrances, Inc.
BENEO, Inc.
Berndorf Belt Technology
Blommer Chocolate Company
Blue Pacific Flavors
Bosch Packaging Technology
Bühler Inc.
California Natural Products
Capol LLC
Cargill Cocoa & Chocolate
Cargill - Zerose® erythritol
Carle & Montanari – OPM USA
Cavanna Packaging USA, Inc.
Centerchem, Inc.
Ciranda, Inc.
Clasen Quality Coatings, Inc.
W.A. Cleary Products
Concord Foods, Inc.
Contibelt Systems, Inc.
Creative Food Ingredients
Crosio & Associates, Inc.
Dairy Farmers of America
David Michael & Co.
DDW “The Color House”
Domino Specialty Ingredients
Driam USA Inc.
DuPont Nutrition & Health
Edlong Dairy Technologies
Firmenich, Inc.
Flavorchem
FONA International
Franz Haas Machinery
Fuji Vegetable Oil Inc.
Galloway Company
GEA Process Engineering, Inc.
GNT USA, Inc.
Golden Peanut & Tree Nut
Grain Processing Corporation (GPC)
Graybill Machines, Inc.
Guittard Chocolate Company
Hamburg Dresdner Machinenfabriken USA
Hanover Packaging, div. of TimBar Pkg. & Display
HDG North America
Herding Filtration LLC
Hilliard’s Chocolate Systems
Hosokawa Bepex
IFC Solutions (formerly Int’l Foodcraft)
Inclusion Technologies LLC
Industrial Food Ingredients
Ingredion, Inc.
Kargher
KOCO, Inc.
Landers Group, LLC
Mantrose-Haeuser
MC/Manufacturing Confectioner
Micelli Chocolate Mold Co.
Multifilm Packaging
Murnane Specialties, Inc.
NETZSCH Premier Technologies LLC
Nexira, Inc.
Nitta Gelatin
Nutec Group
Nutrin Distribution
Palsgaard Incorporated
Pinova Holdings, Inc.
Pocantico Resources, Inc.
Precision Roll Grinders, Inc.
Production Systems Automation Inc (PSA)
PROVA Inc.
PTL (Production Techniques Ltd.)
Readco Kurimoto, LLC
Roquette
Savage Bros
Scala Wisell International Inc.
Schebler Food Equipment
Schenck Process
William A Schmidt
Sensient Colors LLC
SensoryEffects
Sensus America, Inc.
Schick USA
Silesia Flavors, Inc.
Sollich North America LLC
Stern Ingredients Inc.
Takasago International Corp. (USA)
Temuss Products Limited
Texture Technologies Corp.
Tomric Systems
Tricor Systems Inc.
Turbo Systems
Union Confectionery Machinery Company
Union Process, Inc.
Virginia Dare
The Warrell Corporation
Webber/Smith Associates, Inc.
Whetstone Industries
Woody Associates Inc.
WRH Industries
25 Year Exhibitor Recognition
The following companies have exhibited for twenty five years or more at the PMCA Production Conference:
AAK
ADM Cocoa
American Chocolate Mould Co.
Baker Perkins
Bell Flavors & Fragrances, Inc.
Cargill Cocoa & Chocolate
Carle & Montanari – OPM USA
Centerchem Inc.
Colorcon
David Michael & Co.
DuPont Nutrition & Health
Emkay Confectionery Machinery
Fuji Vegetable Oil Inc.
Hilliard’s Chocolate System
Ingredion Incorporated
KOCO Inc.
Loar & Young, Inc.
IOI Loder’s Croklaan
Molded Fiber Glass Tray Co.
Multifilm Packaging
Readco Kurimoto, LLC
Roquette America, Inc.
Sensient Colors, Inc.
Stern Ingredients, Inc.
Tate & Lyle
Tricor Systems
Turbo Systems, Inc.
Union Confectionery Machinery Company
Virginia Dare
Woody Associates Inc.
WRH Industries Ltd.
About the Production Conference
The Annual Production Conference consistently draws a large, International audience and is geared toward those individuals responsible for production, operations management, Research & Development and Quality Control. Registration is open to anyone in the industry. The printed conference booklet, attendee registration forms and lodging information are available from the PMCA office or at www.pmca.com. For further information please contact the PMCA office at Tel (610) 625-4655 or email conference@pmca.com
About PMCA
PMCA is a non-profit international trade association in the confectionery industry whose goals are to provide open forums for the free exchange of technical information through its Annual Production Conference, to promote and direct basic and applied scientific research in the science of chocolate and confectionery through its Research Program at leading universities and to educate and train technical and manufacturing personnel worldwide through its Short Course Program. The organization was originally founded in 1907 as the Pennsylvania Manufacturing Confectioners’ Association.
FOR MORE INFORMATION CONTACT
Yvette Thomas
Tele: 610-625-4655
Email: Yvette.Thomas@pmca.com
www.pmca.com
Yvette Thomas
Tele: 610-625-4655
Email: Yvette.Thomas@pmca.com
www.pmca.com
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